Potato and porcini gnocchi with Taleggio sauce

Ingredients for 4 people
Gnocchi
1 kg boiled potatoes
300 g Italian '00' flour, plus a little extra as needed
50 g dried porcini
1 egg
Salt, pepper and nutmeg
Grated grana
Taleggio sauce
300 g Taleggio
300 ml milk
1 tablespoon flour

I boil the potatoes in the usual way. When short of time, I peel them, cut them into large pieces and put them in a glass bowl with 2 fingers’ depth of water and a little salt. I cover with cling film and microwave for 10 minutes, stir, then cook for another 10 minutes at full power. If cooked, I drain them.
I soak the mushrooms in lukewarm water. Once soft, I squeeze them dry and blend them to a purée.

I mash the hot potatoes onto the work surface, make a well and add the mushrooms, some of the flour, salt, pepper, nutmeg and the egg, beaten with a fork.

I start kneading, adding the flour gradually. The dough should be soft but not sticky.
I did not add any extra flour; it will depend on how watery your potatoes are.

I flour the work surface, cut off a piece of dough and roll it into a small sausage shape.

I cut the gnocchi with a knife and dust them with flour.

I continue until all the dough is used.
I arrange them, spaced apart, on a tray lined with baking parchment and dust with flour.

I prepare the sauce.
I cut the Taleggio into small pieces in a saucepan, add the milk and a tablespoon of flour, and melt over a low heat.

Once melted, I used a hand blender to make the cream smoother.

I boil the gnocchi in a large pan of boiling salted water.
When they float to the surface, I wait 2 minutes, then lift them out with a slotted spoon. I put them in a serving bowl, alternating layers of sauce and gnocchi, and finish with a sprinkling of grated Parmigiano.